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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Dang That's a Whole Lotta Meat

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  • Spinaker
    Moderator
    • Nov 2014
    • 10960
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

      ********************************************
      Assistants
      Dexter (Beagle mix)
      Kinnick (American Foxhound)
      ************************

      Grills/Smokers/Fryers
      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      ******************.
      Thermometers
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)
      **************

      Accessories
      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      ********************************
      Fuel
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60
      **************************

      Cutlery
      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Global
      Shun
      Wusthof
      *******
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    #16
    Looking good so far. Chuck roast is very underrated.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Mr. Bones perfect .... that’s all I do for pot roast. Some stout, some water if I need to, carrots, celery, potatoes, bay leaf, salt, pepper

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Yers sounds zackly like what I do, though I do toss me in some onion...mebbe I'm jus weird???

      ecowper

    • ecowper
      ecowper commented
      Editing a comment
      Mr. Bones I like some onion in there, but my wife not so much. So we compromised and I took it out
  • ecowper
    Founding Member
    • Jul 2014
    • 3642
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #17
    Well, it’s getting close. Which is good, cause I’m hungry! Figure another hour, then wrap/rest while prepping all the goodies for the tacos.

    The chuckle is anywhere from 190 to 195 depending on where I check with a thermapen. Probably still needs an hour to get tender enough, though
    Click image for larger version

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    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3642
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #18
      And food was great last night. Chuckie was 2.5 lbs, total cooking time was 8 hours, 40 minutes. Final measured temp on the Fireboard probe was 199, other parts of the roast checked with Thermapen were at 205. Average grate temp was 240F over the duration of the cook. I held in the oven at 170 while making salad, prepping all the taco toppings and so forth.

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      Comment


      • tbob4
        tbob4 commented
        Editing a comment
        That is delicious! I can taste and smell it in the photo

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Great cook, an photos!
        Done told ya, that there's some Good Rub....

      • ecowper
        ecowper commented
        Editing a comment
        Dang Mr. Bones yer gonna make me blush
    • BruceB
      Founding Member
      • Aug 2014
      • 219
      • Des Moines WA
      • Grilla Silverbac Original -2020
        aobosi Sous Vide device - 2019
        Weber Original Kettle Premium 22" Copper - 2015
        Pit Barrel Cooker - 2014 - retired Sept 2020
        Brinkmann 4 burner gas grille (very old, stout, and still working well!)
        Slow 'n' Sear for 22" kettle
        Grill Grates for the gasser
        CDN DSP-1 dual sensor probe therm
        Maverick ET-732 therm
        Thermapop digital therm (x2 red and white)
        Thermapen - orange
        Little Chief electric cold smoker (lots of salmon thru this!)

      #19
      OK, ya got me inspired with this cook. Got a chuckie almost 3 pounds to go on the Silverbac tomorrow. In the fridge, all trimmed and dry brining now. I think I'll whip up some of your Carnitas rub also, sounds good!

      And just because there's lot's of room on the cooker, I'll do a meatloaf tomorrow as well after the chuckie has had a head start.

      Hope this wind and rain dies down, pretty soggy right now!

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        dang, I should have done a meatloaf too :-(
    • Mr. Bones
      Charter Member
      • Sep 2016
      • 10014
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #20
      BruceB ecowper
      Errrkkk!!! !​ Aaaauuuggghhh!!! Whaaaaaaaa?????

      Freakin Meatloaf With El Cowper Carnitas Rub????? How Tango Foxtrot Samuel Hill did I so Totally miss that one???

      Mind. Freakin. Blown. (Fortunately, Self-Medication is readily available, Thank Goodness, an Kentucky, as well as at least one other non-disclosable source )

      (But Still... Owwww... heehee )

      Effakin Genius Move, I'd Haveta reckon.

      Trick is, what do I wanna put on top??? I do seem to have quite th surplus of Sandia, an Lumbre Hatch Green Chiles, reckon I'll haveta whip me summat up....hmm...

      Betcha I reckon I know what ah'ma try first....any takers???

      Officially on Th Menu, now...

      Gonna beat th Livin Hail outta my dang self fer not thinkin of it, First, but I humbly doff my Beloved Cowboy hat to ya, fer scoutin out, an pavin th way, Brother Bruce!!!!
      Last edited by Mr. Bones; September 25, 2020, 09:44 PM.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        BruceB just light rain here, but getting dark and looking like it’s gonna hammer us in an hour, or so.

        You don’t live too far from my FIL, actually. He’s near the YMCA in SeaTac

      • BruceB
        BruceB commented
        Editing a comment
        I'm down at the south end of Des Moines, near Salt Water State Park.

        Rain has stopped now, time to put the meatloaf on.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        BruceB I'm goin with over th top, as well, amigo

        Edit: By all means, glaze, as well...I dang sure do, high 90+ % of th time.
        Last edited by Mr. Bones; September 27, 2020, 02:02 PM.
    • BruceB
      Founding Member
      • Aug 2014
      • 219
      • Des Moines WA
      • Grilla Silverbac Original -2020
        aobosi Sous Vide device - 2019
        Weber Original Kettle Premium 22" Copper - 2015
        Pit Barrel Cooker - 2014 - retired Sept 2020
        Brinkmann 4 burner gas grille (very old, stout, and still working well!)
        Slow 'n' Sear for 22" kettle
        Grill Grates for the gasser
        CDN DSP-1 dual sensor probe therm
        Maverick ET-732 therm
        Thermapop digital therm (x2 red and white)
        Thermapen - orange
        Little Chief electric cold smoker (lots of salmon thru this!)

      #21
      Chuckie is 6 hours into the cook, IT is 174F, grate temp is 240F .

      Click image for larger version

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      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Looks purty

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Lemme tell ya this, Brother...I jus got home from eatin several plates full, some stacked 6" high, with my bestie at th local Chinese buffet...

        I''m blowed up like a tick, an feel like a float from th Macy's Day Parade... I can barely waddle around, yall git th pic...bibbers are unbuttoned at th sides. natch...Oooooffff!!!

        That pic is still drivin me wild with hunger ^^^^

        Lookin Great!
        Last edited by Mr. Bones; September 27, 2020, 02:04 PM. Reason: replaced lick with like
    • BruceB
      Founding Member
      • Aug 2014
      • 219
      • Des Moines WA
      • Grilla Silverbac Original -2020
        aobosi Sous Vide device - 2019
        Weber Original Kettle Premium 22" Copper - 2015
        Pit Barrel Cooker - 2014 - retired Sept 2020
        Brinkmann 4 burner gas grille (very old, stout, and still working well!)
        Slow 'n' Sear for 22" kettle
        Grill Grates for the gasser
        CDN DSP-1 dual sensor probe therm
        Maverick ET-732 therm
        Thermapop digital therm (x2 red and white)
        Thermapen - orange
        Little Chief electric cold smoker (lots of salmon thru this!)

      #22
      Final result ! Chuckie took about 9 hours, not sure on the meatloaf, maybe 2.5 hours. Didn't get pictures of the tacos, they got inhaled!

      Click image for larger version

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      (not sure why the pic rotated)

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        That meatloaf looks outstanding!

    Announcement

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    2021 Meat-Up In Memphis Canceled

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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